These easy and tasty little fish cakes are perfect to get kids to eat more veggies – especially at lunchtime. You could add different flavours or spices to the mixture, such as paprika or dried mixed herbs. For a spicier flavour add a pinch of cayenne pepper.

Ingredients

1 x 170 g tin tuna in water, drained

1 x 410 g tin cream style sweetcorn

⅓ cup (80 ml) frozen peas, rinsed

1 cup (250 ml) wholewheat flour

½ tsp (2,5 ml) baking powder

2 eggs, beaten

2 tbsp (30 ml) chopped fresh parsley

¼ tsp (1,2 ml) salt

1 tbsp (15 ml) lemon juice

black pepper to taste

2 tbsp (30 ml) sunflower or canola oil for frying

Method

Place all the ingredients, except the oil, in a large mixing bowl. Mix until well combined.

Heat half of the oil in a large frying pan over a medium heat. Fry small spoonfuls of the mixture on both sides until golden brown and cooked.

Spoon out and drain on paper towel. Repeat with the rest of the mixture and a little extra oil if necessary.

Serve as part of a lunch box with lemon wedges, sweet chilli sauce, tomato sauce or chutney. Carrot sticks, blanched broccoli florets and wedges of fruit like apple and pear will make for a more filling lunch.

Tips

If preferred, use pilchards in tomato sauce instead of the tuna. Just add about ⅓ cup (80 ml) uncooked oats to the pilchard mixture.

If your kids enjoy frozen veggies, add any other frozen veggies, like more corn or carrots to the mixture.